Recipe by Sharlene~W
This is not your usual butter-cream made with powdered sugar. Butter is beaten into a flour-thickened base to make an exquisitely light and creamy frosting. Not overly sweet like those made with powdered sugar, but sweet enough to be the perfect compliment for a cake. Make sure the base is completely cooled before beating in the butter. I added in 15 minutes cooling time, but it will vary depending on conditions.
Top Review by canarygirl
I'm sorry to say that I didn't really care for this frosting. I too, used it to frost a dark chocolate cake. It was easy to make, but to us, the taste of the flour came through, more than the vanilla. The idea is a great one--less sweet frosting is what really appealed to me, though I think that using flour may not be the way to go.
- 1 cup sugar
- 1⁄2 cup all-purpose flour
- 1 1⁄3 cups milk
- 1 cup butter, softened
- 1 tablespoon vanilla extract
Directions See How It's Made
- In 2-quart saucepan, thoroughly combine sugar and flour.
- With wire whisk, gradually stir in milk until smooth.
- Cook over medium-high heat, stirring frequently, until mixture has thickened and boils.
- Reduce heat to low; cook 2 minutes, stirring constantly.
- Remove from heat and cool completely.
- In medium bowl, with mixer at medium speed, beat butter until light and fluffy.
- Gradually beat in milk mixture; beat in vanilla.